Pork Chops with Pear-Maple Sauce

Maple syrup and pears make an elegant side dish to the skillet-cooked chops in this 20-minute dinner.

Ingredients

4 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)

1/2teaspoon kosher salt, sea salt or salt

1/2teaspoon ground black pepper

1 tablespoon olive oil

1/4cup butter or margarine

3 tablespoons pure maple syrup or maple-flavored syrup

3 tablespoons peach, apricot or plum preserves or jam

1/2teaspoon dried basil or 1 1/2 teaspoons snipped fresh basil

3 medium pears, cored and thinly sliced

Hot cooked couscous

Directions

Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops 8 to 12 minutes or till chops are done (160 degree F.) and juices run clear, turning once. Remove chops from skillet; cover to keep warm and set aside.

For sauce:In same skillet, melt butter over medium heat. Stir in maple syrup, peach preserves and basil. Add pears. Cook, covered, about 3 minutes or just till the pears are tender and heated through, occasionally spooning sauce over pears. Place couscous in a mound in the center of 4 dinner plates. Top with a chop and spoon sauce over pork. Makes 4 servings.